Abstract
The construction of convenience food as a social and cultural category for food
provisioning, cooking and eating seems to slide between or across understandings of what is considered “proper food” in the existing discourses in everyday life and media. This article sheds light upon some of the social and cultural normativities around convenience food by describing the ways in which convenience food forms part of the daily life of young Danes. Theoretically, the article is based on a practice theoretical perspective. Empirically, the article builds upon a qualitative research project on food habits among Danes aged 20–25. The article presents two types of empirical patterns. The first types of patterns are the degree to which and the different ways in which convenience food is normalised to use among the young Danes. The second types of patterns are the normative places of convenient food in the everyday lives of young Danes.
provisioning, cooking and eating seems to slide between or across understandings of what is considered “proper food” in the existing discourses in everyday life and media. This article sheds light upon some of the social and cultural normativities around convenience food by describing the ways in which convenience food forms part of the daily life of young Danes. Theoretically, the article is based on a practice theoretical perspective. Empirically, the article builds upon a qualitative research project on food habits among Danes aged 20–25. The article presents two types of empirical patterns. The first types of patterns are the degree to which and the different ways in which convenience food is normalised to use among the young Danes. The second types of patterns are the normative places of convenient food in the everyday lives of young Danes.
| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | Food, Culture and Society |
| Vol/bind | 20 |
| Udgave nummer | 1 |
| Sider (fra-til) | 133-151 |
| ISSN | 1552-8014 |
| DOI | |
| Status | Udgivet - 2 jan. 2017 |